My cave is 10-12 C. My kitchen fridge is 4-5 C. The alum foil is not perforated, so it doesn't breath. Since I set up the cave, it is the only place I age all my cheeses.
The method of ageing at low temp all the way, although it takes more time, I suggested it because it worked for me very well.
Here is the recipe I follow nowadays:
Camembert – Basic Batch
3 liters raw milk
3 ts buttermilk – Mesophilic culture starter
1 gr CaCl + ¼ cup water
Penicilum Candidum/Camemberti – per manufacturer’s instruction + ¼ cup water
Enzyme – per manufacturer’s instruction + ¼ cup water (I use MAXIREN Liquid Vegetarian, recommended dosage – 1 drop/1 liter milk, recommended by my mentor – 4 drops/3 liters milk)
1. Pasteurization: Heat milk to 72-74 deg C and cool as fast as possible to 42 deg C using a water bath (kitchen tub).
2. Curdling: Add culture and stir well, add CaCl and stir well, add Penicilum Candidum and stir well, finally add Enzyme and stir thoroughly for 15-20 seconds only. Leave intact for 30-60 minutes until a clean break is achieved.
3. Cutting: Cut the curd to pea size, about 1 cm cubes, wait 8 minutes.
4. Stirrings: Stir gently, complete cutting if needed and let settle for 5 minutes.
Stir gently, and let settle for 3 minutes.
5. Salting: Drain about 1/3 of the whey and stir in 80 gr of salt. Stir gently until the salt is mixed well and dissolved.
6. Moulding: Scoop out the curds and transfer them into 2 Camembert Molds. A metal disk (about 90 gr) can be applied on top of the curds.
7. Drainage: Leave for whey drainage at room temperature, not exceeding 20 deg C. Turn the cheeses in their molds when firm enough at 2-3 hours. Turn the cheeses every about 2 hours during the next 36-48 hours until dry enough.
8. Maturation: Store the cheeses at 12 deg C, 90-95% RH. When the cheeses reach 75% mold coverage, wrap in wrinkled alum foil and continue maturing at 4 deg C, alternately, let the cheese be fully covered with mold, then wrap in foil and continue aging at 12-14 deg C for up to a total of 6 weeks.
1. The original recipe calls for 1 Tbs vinegar/1 liter milk added with the first ingredients. Lately I omit the vinegar, the success is the same.
2. The buttermilk I use, contains Streptococcus Lactis, Lactococcus Cremoris, Lactococcus Diacetylactis and Leuconostoc, very fresh with an exp. date of 3-4 weeks ahead.
3. To get a good mold development, right temperature and humidity, time and saltiness are needed. It is preferable to add a little bit more salt then less. Saltiness may prevent bad molds development.
4. A 7.5-9 liters batch can make Brie.
5. The picture shows a Camembert and a Brie mould I use. The Camembert mould is 10 cm in dia. and 9 cm high. The Brie mould is 20 cm in dia. and 11.5 cm high.